Seventeen days down, twelve to go, and loving every minute of it.
The past 4 days have been a real taste treat for me. We finally made the LoLos, eating lunch at Talk of the Town. It continues to amaze me that they can serve 11 ribs—almost a full rack—for $8 (ala carte). I also had a stuffed crab back, as did Mrs. Cruzer, accompanied by crispy accras and a couple of Ti Punches and a large bottle of flat water, Total pre tip--$32! Plus, there’s a “family” of cats that hang out across the street that I share my ribs with as well as some kibble we always take to town for our feline friends who have eluded my camera so far.
I’ve also developed a new appreciation for Sunset Café. Just the location on Petite Plage overlooking Creole Rock and the bay, with Anguilla in the background makes it worthwhile. For now, they have streamlined their menu, but have more dishes that appeal to me than before. It’s great for when we want a nice dinner and don’t want to walk more than 50 yards to eat it. I ordered their Wahoo Trilogy—smoked, tartar and ceviche style. The restaurant smokes their own wahoo, which I pronounce excellent. Mrs. C had the lobster bisque which seemed smoother than most others.
We completed our Marigot lunch rotation with a stop at Le Bistro Nu having already visited Tropicana and Be Kool. Three resident cats kept us company, politely enjoying the kibble we offered them. Had a snail appetizer, duck confit, Asian style (primarily because of toasted sesame oil) tuna tartar, topped off with the obligatory crème brulee.
Last night’s meal at Nice proved to be a very pleasant, very flavorful surprise. Duck confit lasagna with porcinis. This was one of those dishes I scratch my head when I see on the menu, figure what the heck I’ll order it. A real flavor bomb, and they didn’t forget the cheese. We also shared an order of beef carpaccio. Not being hungry, I still looked at the dessert menu and Bananas Flambe jumped out. Fondly recalling Bananas Foster at Brennans, we decide to split one, wondering if they flambe it tableside. A few minutes later, a flame whooshed up over the chef’s head in the kitchen, so we had our answer. Since she wasn’t phased in the least, we figured that’s how it’s made. I didn’t take a picture, as the finished product, while delicious, isn’t very photogenic (neither was the lasagna, but I took a picture of it anyway).
